Behind the microscope: Avure’s food science team
Errol RaghubeerSenior Vice President, HPP Science & Technology
Education: Ph.D. in Food Microbiology; Master of Food Science; Bachelor of Arts in Fisheries and Food Technology, University of Washington
Favorite lab test or process: A product that’s considered difficult for HPP, thus modifying process parameters and/or formulations to make it work.
HPP product always in my fridge: Hot pepper sauces
What makes a great food scientist: Creativity and integrity
Where I see HPP in the next 25 years: Pharmaceutical and medical applications, particularly in biochemistry: for vaccine development, new generation of materials for oncological and immunological applications, and functional foods.
Something most people don’t know about me: I’m from Guyana in South America.
Bick-Ngoc PhanDirector, Microbiology & Food Technology
Education: Evergreen State College, Olympia, Washington
Favorite lab test or process: Seafood, especially lobsters. Avure HPP can remove a lobster’s meat completely from the shell. It always wows our customers when our machines recover 100% of meat from a raw lobster.
HPP product always in my fridge: Juices and ready-to-eat meat
What makes a great food scientist: Creativity. I try to make most products work with HPP.
Where I see HPP in the next 25 years: Growth in different food categories and medical applications.
Something most people don’t know about me: I’ve worked for Avure for 15 years.
David PeckSenior Food Scientist
Education: Master of Food Science, University of Georgia
Hobbies: Fitness and healthy cooking
Favorite lab test or process: I especially like running protein (meat and seafood) products as they are my background.
HPP product always in my fridge: Guacamole and/or juice
What makes a great food scientist: An open mind is critical, and a willingness to tackle any task at hand to satisfy customer needs.
Where I see HPP in the next 25 years: HPP growing both with an increasing market share in current applications and also in new applications.
Jasper van AltenaFood Technologist EMEA (Europe, the Middle East & Africa)
Education: Bachelor of Arts in Food Science, HAS University of Applied Sciences, Den Bosch, The Netherlands
Favorite lab test or process: Working with customers and treating their products. It feels great to see the surprises on their faces when they see firsthand all the benefits HPP gives their foods or beverages.
HPP product always in my fridge: Juice
What makes a great food scientist: Creative, hands-on, broad knowledge of the food industry, able to understand what the customer is looking for, and also critical because food safety comes first.
Where I see HPP in the next 25 years: The opportunities are huge in Europe because the meat and juice industries are just starting to discover the technology. Products old and new will benefit from HPP. In the next few years, clean label will continue to excel, and in 25 years other industries will use HPP, i.e. pharmaceutical.
Something most people don’t know about me: I enjoy a soccer game on the pitch with my teammates of FC Eindhoven. When I’m not playing, I’m cheering on the home team: PSV Eindhoven.
Emmanuel OnuohaFood Microbiologist
Education: Bachelor of Science in Biological Science, University of Cincinnati
Hobbies: Playing soccer and golf and following any other sport you can think of.
HPP product always in my fridge: HPP Juice
What makes a great food scientist: A passion for the process and the desire to help customers achieve their goals!
Where I see HPP in the next 25 years: People don’t want added chemicals in their foods anymore, so the grocery store sections handling everything from HPP juice to HPP meat will keep expanding.